Crispy Sushi Rice Cakes with Spicy Ponzu Tuna
Published Aug 19, 2026
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The Viral Snack We Can’t Stop Making
If you’ve been scrolling through social media lately, chances are you’ve seen crispy rice having a serious moment. From crunchy rice bowls to crispy rice sushi bites, that golden, crackly texture is everywhere, and honestly, we understand the obsession.
Table of Contents
- The Viral Snack We Can’t Stop Making
- Why Crispy Rice Is Having a Moment
- What You’ll Need
- The Secret to Crispy Rice Cakes
- Bright, Spicy, Creamy Tuna
- Don’t Forget the Toppings
- A Few Tips for Success
- Why We Love This Recipe
- Why We Love the Ingredients
- Frequently Asked Questions
- The Last Bite
- More fun gluten-free recipes to try:
- Crispy Sushi Rice Cakes with Spicy Ponzu Tuna Recipe
There’s just something about turning perfectly cooked rice into little crispy cakes and topping them with something cool, creamy and spicy. And this recipe takes that whole trend in a seriously delicious direction with Spicy Ponzu Tuna.
These Crispy Sushi Rice Cakes with Spicy Ponzu Tuna are crunchy on the outside, tender on the inside and topped with sushi-grade tuna tossed with creamy Kewpie mayonnaise, spicy sriracha and bright, citrusy Marukan Yuzu Ponzu. A sprinkle of black sesame seeds and a slice of jalapeño finish things off.
And yes, they’re as good as they look.
Why Crispy Rice Is Having a Moment
Crispy rice isn’t exactly new, fried and toasted rice dishes have been enjoyed in cuisines around the world for generations. But social media has definitely given crispy rice a new life.
Part of the appeal is obvious: texture!
We spend so much time talking about flavors, but crunchy food brings an entirely different kind of satisfaction. Crispy rice cakes are also the perfect little vehicle for toppings. They’re sturdy enough to hold the tuna but still easy to pick up and eat.
Basically, they’re the appetizer equivalent of a great pair of jeans: they go with everything.
What You’ll Need
The ingredient list is refreshingly short:
- Sushi rice
- Marukan Seasoned Gourmet Rice Vinegar
- Avocado oil spray
- Sushi-grade tuna
- Marukan Yuzu Ponzu
- Kewpie mayonnaise
- Sriracha
- Green onions
- Black sesame seeds
- Jalapeño peppers
The recipe makes 12 to 14 crispy rice cakes, depending on how large you cut them, making them perfect for a party, happy hour or a fun snack when you want something a little more exciting than chips and dip.
The Secret to Crispy Rice Cakes
Here’s the trick: freeze the rice before you crisp it.
After cooking the sushi rice, stir in the seasoned rice vinegar. Then press the rice firmly into a plastic-wrap-lined pan, cover it and freeze it for about 60 minutes, or until it’s firm enough to cut.
This step makes the rice much easier to cut into neat little rectangles—and gives you something substantial enough to air fry without falling apart.
Then comes the fun part.
The rice cakes go into the air fryer at 350°F and cook for 10 to 12 minutes, with a flip halfway through. A generous spray of avocado oil helps them turn beautifully golden and crispy on the outside.
The result? Little crunchy rice cakes with a tender center that are basically begging to be topped with something delicious.
Bright, Spicy, Creamy Tuna
While the rice is getting crispy, make the topping.
Finely chopped sushi-grade tuna gets mixed with Marukan Yuzu Ponzu, Kewpie mayonnaise, sriracha and finely chopped green onions.
This combination is where the magic happens.
The ponzu adds a bright citrusy tang, the mayo brings richness, and the sriracha adds just enough heat to keep things interesting. You can adjust the sriracha to your taste, so feel free to turn up the heat if you’re a hot-sauce enthusiast.
And because the tuna is finely chopped, every bite gets a little bit of everything.
Don’t Forget the Toppings
Once your crispy rice cakes are ready, spoon some of the spicy yuzu tuna over each one.
Then sprinkle with black sesame seeds and add a slice of jalapeño.
Not only do those finishing touches add flavor and texture, but they make these little bites seriously photo-friendly.
If you’re making them for a party, arrange them on a platter and watch them disappear.
A Few Tips for Success
Press the rice firmly
Don’t be shy when pressing the cooked rice into the pan. You want a compact, even block so the rice cakes hold together when you cut and air fry them.
Give the rice enough time to firm up
The recipe calls for about 60 minutes in the freezer. Don’t rush this step. The rice needs to be firm enough to remove from the pan and cut into rectangles.
Leave space in the air fryer
Give each rice cake some breathing room so the hot air can circulate around them. Work in batches if necessary.
Adjust the heat
The recipe calls for 1 to 2 teaspoons of sriracha, so you can make the tuna as mild or spicy as you like.
Serve them right away
These are at their best when the rice cakes are still warm and crispy and the tuna is cool and creamy. That hot-and-cold, crunchy-and-creamy combination is a huge part of their appeal.
Why We Love This Recipe
We love recipes that look impressive but don’t require a complicated kitchen project. These crispy rice cakes check all the boxes.
They’re gluten-free, dairy-free and nut-free, and the air fryer does the heavy lifting when it comes to getting that irresistible crispy texture.
Plus, there’s something really fun about taking a food trend you may have seen all over Instagram and TikTok and making it your own.
And while crispy rice may be trending right now, this combination of crunchy rice, spicy tuna and citrusy ponzu has the kind of flavor that deserves to stick around long after the trend cycle moves on.
Why We Love the Ingredients
When you’re cooking with ingredients such as sushi-grade tuna and specialty sauces, ingredient quality matters. For this recipe, use sushi-grade tuna from a reputable source and follow your fish seller’s storage and handling recommendations.
We also love using recognizable ingredients that each have a clear job. Marukan Seasoned Gourmet Rice Vinegar seasons the sushi rice, while Marukan Yuzu Ponzu brings bright citrus flavor to the tuna mixture. The original recipe specifically calls for both products.
That’s part of our approach to recipe development at Gluten Free & More: create recipes that are approachable, clearly written and genuinely delicious while paying attention to gluten-free ingredients and the needs of our readers.
Frequently Asked Questions
Rice itself is naturally gluten-free, but ingredients and sauces can vary. This recipe is identified as gluten-free, dairy-free and nut-free. Always check product labels when preparing food for someone with celiac disease or a medically necessary gluten-free diet.
This recipe was developed for an air fryer, which makes it especially easy to get the rice golden and crispy. If you don’t have one, you can experiment with oven baking, but the cooking time and texture will need to be adjusted.
You can prepare and freeze the rice block ahead of time, then cut and crisp the rice when you’re ready to serve. For the best texture, assemble the tuna-topped rice cakes shortly before serving.
That’s completely up to you! The recipe uses 1 to 2 teaspoons of sriracha, so start with less and add more if you like things spicy.
The Last Bite
If you’ve been wondering what to do with the crispy rice trend, start here.
These Crispy Sushi Rice Cakes with Spicy Ponzu Tuna have everything we want in a party bite: crunch, creaminess, heat, citrusy brightness and plenty of visual appeal. They’re easy enough for a casual get-together but impressive enough to make guests think you spent much more time in the kitchen than you actually did.
And honestly, that’s the kind of recipe we can get behind.
Crispy rice is having its viral moment. We’re happy to give it a permanent spot on the appetizer table.
More fun gluten-free recipes to try:
Air Fryer Pork Rind-Crusted Crab Rangoon Bites
Gluten Free Asian Sticky Cauliflower
Gluten Free Coconut Shrimp Recipe
Gluten Free Chicken Taco Salad in a Jar Recipe
Crispy Sushi Rice Cakes with Spicy Ponzu Tuna
Ingredients
- 1 cup sushi rice
- 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- Avocado oil spray
- ½ pound sushi-grade tuna, finely chopped
- 3 tablespoons Marukan Yuzu Ponzu
- 4 tablespoons Kewpie mayonnaise
- 1 – 2 teaspoons sriracha, to taste
- 2 green onions, very finely chopped
- Black sesame seeds
- Sliced jalapeno peppers
Instructions
- Cook the sushi rice according to the package directions. Stir in the Marukan Seasoned Gourmet Rice Vinegar.
- Line a 9-by-7-inch (or similar) pan with plastic wrap. Firmly press the rice into the pan, evening out the top. Place another piece of plastic wrap on top and freeze for 60 minutes or until firm. Carefully remove the rice block from the pan and cut it into rectangles.
- Preheat the air fryer to 350°F. Spray the air fryer lightly with oil spray. Place rice cakes in the basket, leaving space between them. Spray the tops generously with avocado oil. Air fry for 10–12 minutes, flipping halfway through, until golden brown and crispy on the outside. Work in batches if needed.
- In a bowl, combine the tuna, Marukan Yuzu Ponzu, mayonnaise, sriracha, and green onions. Mix gently.
- Top each crispy rice cake with a spoonful of the spicy yuzu tuna. Finish with a sprinkle of sesame seeds and a slice of jalapeno.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
